Life is just that much better with summer rolls! I love just love em and I am sure you will too if youre a first timer :) They are a fun a way to eat a salad and the combinations are endless! Great to bring to gatherings too and pair with a coconut Thai soup or grilled vegetable skewers which are also good to dip in the Coconut Chili Sauce.
*A few tips before we get into the recipe... I find it helps to have all veggies sitting inside of a soft piece of lettuce. That helps from anything pokey like a carrot poking through the paper.
*Have everything about 2 inches long, unified as much as possible.
*If it feel a little sloppy.. don't worry about it. Just set it aside and in a few minutes it will "set". The paper will cling better as it dries. No matter what it will taste AWESOME!
*store in airtight container with damp paper towel for up to 1-2 days.
*To shred veggies, you can use a normal peeler or buy a peeler julienne too. I bought one from Bed Bath and Beyond for I believe $10 by Titan (It works better than any other I have had in the past and saves a lot of time!)
Mango Mint Basil Summer Rolls:
Whatever ingredients you want… go for it- be creative! This is one of my new favorites
8 rice paper wrappers
a few torn leafy greens ( butter lettuce, soft lettuce is great)
1 medium cucumber
2 medium carrots
a handful of fresh mint or thai basil
a couple green onions
Slice ALL ingredients necessary into thin strips about 2 inches long. Slice the avocado and mango into same length pieces.
Soak one rice paper wrapper at a time into a plate of warm water for about 30 seconds.
Put rice paper on a counter or cutting board delicately.
Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado and mango.
Wrap like a burrito fold top over and push ingredients back and then the left and right sides towards the middle.
Fold over, tuck and roll delicately but firmly! (If your first ones fall apart.. it still tastes good so no losses! :)
Cut the rolls in half if you want to enjoy its beauty and place on a serving platter
drizzle or dip in your choice of sauce or wrap individually and store in an air tight container for later!
Thai Coconut Chill Sauce Recipe:
13.5-ounce unsweetened coconut milk (full fat for better consistency and full flavor)
1/4 cup of Thai red curry paste ( 2 ounces)
¾ cup unsweetened (natural) creamy peanut butter
½ tsp salt
¾ cup coconut sugar
2 tablespoons of apple cider vinegar or white vinegar
½ cup water
Put all ingredients into a pot and whisking constantly bring to a very gentle boil over medium heat.
Let simmer for 3-5 minutes over low heat
Take off heat and cool!
Stores very well in a glass jar in the refrigerator . it will thicken, so eat up before serving and add a little water if necessary.
I hope you love it!!
And if you ever make them I would love to see! Just tag me on instagram @earthyandy or let me know in the comments how it goes!
Have a beautiful day!
Make salads your all time favorite with Mango mint summer rolls. A fun way to add veggies on your diet!